sharing recipes from one generation to the next
This is quick and clever twist on wine trifle.
Generally I would spend a lot of time making a cake and preparing rich egg custard, but just occasionally, when time is running short, I opt for a cheat’s version of trifle made with a packet cake mix and custard powder.
It’s the morello cherry jelly that makes this dish stand out in the crowd. It takes next to no time to prepare . All the elements can be made the day before needed and brought together an hour or two before serving.
You can easily adapt my Choc Cherry Trifle to suit a gluten and/or dairy free diet. I made a batch of chocolate cupcakes both gluten free and dairy free from a package, and the custard was made using non dairy rice milk and gluten free custard powder.
The flexibility of this luscious sweet makes it perfect to serve to everyone, no matter what their dietary limitations. The best part is, no one need that know it’s not a wicked decadent dessert.
To serve 4
1 chocolate cake
4 tablespoons morello cherry jam
4 tablespoons kirsch
2 cups of medium thickness vanilla custard
680g jar of sour morello cherries
1/4 cup castor sugar
3 sheets titanium strength gelatine leaves
Soak the gelatine leaves in cold water.
Drain the cherries, reserve the syrup. Put the syrup and sugar into a small saucepan.
Bring to the boil over a medium heat stirring constantly to dissolve the sugar.
Drop the soaked gelatine leaves into the syrup one at a time.
Swirl the pot to melt the gelatine.
Return half the cherries to the syrup, then pour into a shallow container and refrigerate until set.
Make the trifle:
Crumble the cake roughly into chunks in your fingers. Place in the bottom of a glass bowl or divide between four individual serving bowls.
Mix together the jam and kirsch and spoon half over the cake. Scatter a few of the cherries over. Top with half the custard.
Repeat the layers, cake, jam, cherries and custard.
Just before serving, run a the tines of a fork through the cherry jelly to mash it up.
Spoon the jelly onto the top of the trifle and serve immediately.